Template
Part-Timer Checklist
To make sure the part-timers know the grooming standards and their roles
GROOMING
HAIR (The hair is neat and tidy and follows the standards of Service Value 10)
Hair is neat and tidy and follows proper grooming standards as per Service Value 11
SLEEVES (Rolled up and proper)
Sleeves are rolled up
NAME TAG (attached correctly and visible)
Name tag is properly attached and correct
TIE (is not loose and correctly knotted)
SHOES (black and not tattered or broken)
VEST & SHIRT (not stained and ironed)
FACIAL HAIR (neatly kept or fully shaved)
ACCESSORIES (not having too many bright or extravagant ornaments like Jewelry, bracelets, watches, rings and/or earrings)
MASKS (Black)
REQUIRED
SIGN IN & OUT (where to find the paper and how to sign in and out)
FLOOR PLAN (to show the table numbers)
PERSONAL BELONGINGS (the cabinet where they can keep their personal belongings)
PANTRY
B7 (location of the store room and the keys)
CONDEMN CLOTH (location and its use)
CLEARING TRAYS (how to clear and segregate the Silverware, glassware and chinaware in correct racks for STWD)
DIRTY LINEN (how to segregate the types of linen correctly)
GLASS BOTTLES (how to dispose the empty glass bottles correctly)
WINE & SPIRIT BOTTLES (where to keep the empty wine and spirit bottles on the side)
BREAKAGES (how to dispose broken items in the correct bin and not the general trash)
LINEN (how to fold the linen correctly and place them in the racks)
WIPING (how to wipe the various glassware, chinaware and silverware for operation)
SNACKS (how to prepare the snacks correctly and following proper hygiene standards)
COFFEE AND TEA ORDERS (how to make basic coffee and tea orders and the condiments required)
FRIDGE (location and what we have in it - ice tea condiments and milk)
MADELINES (how to prepare)
ORDER CHITS (what order chits go where depending on the time of day and to not throw any chits if they are not sure)
BIBLE (location and it’s use)
CUTLERY CABINET (where we top up the cutleries we wipe)
FLOOR
B1,B3 AND BAR CLEARING STATIONS (the area where all the trays with soiled linen and cutlery are kept)
B1,B3 AND BAR SIDE STATIONS (where we top up the linen, Curley and the snacks for them during operation)
B1,B3 AND LIVING ROOM WATER STATIONS (clearing empty jugs or carafes and topping them up with water)
ORDERS (always handover the tray with the order to the floor staff and communicate all the information - like table number and any special notes to know)
This creates a private checklist in your account.